Greetings fellow culinary enthusiasts! Life is full of compromises. We give up somethings and accept others in an attempt to get through life by being agreeable. With that being said, this will be my last cooking column.

When I married my husband, Jared, he was insistent on the appearance of the Christmas tree. The tree should be artificial with colored lights. My tradition was “real” tree with white lights. We put up a “fake” tree with colored lights that year. The compromise was on the way we spent the Holiday.

His family did not celebrate on Christmas Eve but enjoyed Christmas day eating spaghetti and meatballs (his mother is Italian). My family had snacks on Christmas Eve and a “full blown Thanksgiving dinner revisited” on Christmas day.

Although his family now accepts my tradition of “snacking” together on Christmas Eve, we still have spaghetti and meatballs on Christmas day instead of the traditional turkey and dressing.

MEAT BALLS

Combine 1 pound of hamburger meat, 2 eggs, 1 garlic button (chopped fine), ¼ cup fine bread crumbs, ¼ cup grated Romano cheese, and salt and pepper to taste.

Make into balls about the size of golf balls and brown in a skillet. Drain off grease. Add meatballs to sauce and cook on low for about 2 hours.

This recipe was submitted by Emma Powers in the Port O’Connor Community Service Club Cookbook over twenty years ago.

My thoughts are that this recipe would awesome served as an appetizer during Christmas Eve “snacking” of even for an untraditional Christmas dinner.

Enjoy!

Congratulations!
Congratulations to Janie Rhyne Goldman (Cooking with G) on earning her Master of Science Degree.